My mother has been baking this cake for years. It's a great recipe to have on hand because it's easy and doesn't contain eggs, which works wonders for a vegetarian audience. Vegetarians rarely get good desserts and one of my quick go-to desserts when entertaining vegetarians is greek yogurt with sugar cane honey and caramelized walnuts. But when it's a birthday, cake is a must and this does the trick just right!
Baking is meticulous, and all about the measurements being perfect and order of mixing ingredients not being messed with, but this recipe is truly fool proof. I have used lesser amount of flour once because I ran out. Another time I used 3/4th the quantity of condensed milk because I was serving this to a diabetic vegetarian and it still came out fine.
Except for the fact that it doesn't rise as high, this cake is still light and fluffy unlike many other eggless cakes that I have tried.
1 cup all-purpose flour
1/2 cup butter (melted and cooled)
14oz tin condensed milk
1 tsp baking soda
2 tsp baking powder
1/2 tsp vanilla essence
4 oz (1/2 cup) water
Pre-heat oven to 400F
Butter and flour a bundt pan
Mix all the ingredients and beat well.
Mix 4 tbsp cocoa powder into half the batter.
Drop alternate spoonfuls of the regular batter and cocoa batter into a bunt pan.
Bake at 400F for 10 minutes and then 300F for 10 minutes.